I love this recipe. I use Spicy Montreal Steak Seasoning to give everything more of a kick. Recipe courtesy Rachael Ray 1 1/2 pounds ground chicken 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 1 large egg 1 cup grated Parmigiano-Reggiano 1/2 cup Italian bread crumbs Handful of chopped parsley leaves Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan 2 large cloves garlic, cracked from skin and split 1/4 teaspoon red pepper flakes, a healthy couple of pinches 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano) 1 cup chicken stock Salt Pepper 8 to 10 leaves fresh basil, torn or shredded 4 (6 to 8-inch) crusty sub rolls 1 1/2 cups shredded provolone Preheat oven to 425 degrees F. Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on. While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table. Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce. Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

Weeks ago bought a bottle of fermented beancurd [lam yee] from Yue Hwa in Chinatown. Naturally, I will think of other ways I could use this ingredient in. The idea of cooking fermented beancurd with chicken came along as I wanted to try out whether the taste would be close to the prawn paste chicken that we love to eat. Something was still obviously missing from my concoction. But, it was not all disappointment, after all this dish turned out to be yummy~ This Picture was taken on 2nd attempt before lunch. An extra ingredient, ginger juice was added and instead of egg white, I have used the left over egg yolk here. My Version: Recipe: Fermented Beancurd Chicken Ingredients: 1 kg drumsticks – deboned and scored the thickest parts 2 tbsp corn flour Marinate: 5 cloves garlic – chopped finely ? tsp ginger juice 2 pieces fermented bean curd [lam yee] - mashed 1 tbsp blachan - roasted 1 egg yolk 1 tbsp soy sauce A little dark soya sauce – for color ? tsp salt ? tbsp wine Pepper, sugar and ajinomoto to taste Method: 1. Place deboned drumsticks in a metal bowl, add in all the marinating ingredients, rub in well and set aside for 30 minutes. 2. Just before frying, add in the corn flour the marinated chicken, mix to coat well. 3. Heat up a non-stick pan, add in 2 tablespoons of oil and fry the chicken, skin side down first, till both sides are golden. Spend about 10 to 15 minutes on each side, depending on the thickness of the meat. 4. Make sure the chicken is thoroughly cooked. Prick the thickest part of the meat, if juices run clear, this indicates that the chicken is done.